The Ultimate Showstopper. Thick-Cut, Deeply Marbled, and Built for the Grill.
When you want to turn a simple dinner into an unforgettable culinary event, nothing makes a statement quite like a Tomahawk. Our Grass-Fed Dry-Aged Beef Tomahawk Steak—meticulously sourced from the finest local Cornish cattle by Primrose Herd—is a massive 1kg ribeye left on the long, French-trimmed rib bone for spectacular table presentation and unmatched depth of flavor.
Because this steak is dry-aged on the bone, the natural enzymes have time to gently break down the muscle fibres, resulting in an exceptionally tender texture. As it cooks, the bone acts as a natural heat conductor, holding onto moisture and slowly releasing rich, sweet marrow notes into the surrounding ribeye.
With its gorgeous fat cap and generous internal marbling, this thick-cut steak melts beautifully under high heat, delivering that rich, old-fashioned beef character that only comes from low-intensity, grass-fed farming. This steak isn't just a meal—it’s an experience. Perfect for sharing (it comfortably serves two) and absolutely tailor-made for outdoor grilling or open-fire barbecues.
Why It’s a Cut Above:
100% Cornish Grass-Fed Beef: Sourced exclusively from premium local heritage herds roaming West Cornwall's lush pastures.
Dry-Aged for Maximum Tenderness: Patiently aged on the bone to intensify the natural, deeply savory beef character.
Artisan Butcher Precision: Hand-selected, expertly French-trimmed to order, vacuum-packed, and shipped chilled straight from the farm.
👨🍳 Chef’s Tip: The Reverse Sear Strategy
Because a Tomahawk is so thick (usually around 2 inches), cooking it like a standard steak over direct heat will leave the outside charred and the center raw. To get a perfect, edge-to-edge medium-rare pink with a breathtaking crust, use the Reverse Sear method:
1.Dry-brine for a better crust:4 to 24 hours before.
Generously salt your Tomahawk on all sides with sea salt. Leave it uncovered in the fridge on a wire rack. This "air-drying" process strips away surface moisture—moisture is the enemy of a good sear.
2.Bring to temperature gently:Low & slow phase.
Take the steak out of the fridge an hour before cooking to drop the chill. Set your oven or BBQ (indirect heat zone) to a low 110°C. Roast the Tomahawk slowly until the internal temperature hits 43°C to 45°C at the thickest part.
3.The final, fiery sear:The blast furnace.
Remove the steak from the heat and get a cast-iron skillet or your BBQ coals roaring hot. Pat the meat bone-dry one last time with a paper towel. Sear the steak aggressively for 60–90 seconds per side until a deep mahogany crust forms.
4.Rest before slicing:Don't skip this.
Let the steak rest on a board for 10 minutes. The internal temperature will carry up to a perfect medium-rare (54°C). Slice it away from the bone and fan it out to serve.
1.Dry-brine for a better crust:4 to 24 hours before.
Generously salt your Tomahawk on all sides with sea salt. Leave it uncovered in the fridge on a wire rack. This "air-drying" process strips away surface moisture—moisture is the enemy of a good sear.
2.Bring to temperature gently:Low & slow phase.
Take the steak out of the fridge an hour before cooking to drop the chill. Set your oven or BBQ (indirect heat zone) to a low 110°C. Roast the Tomahawk slowly until the internal temperature hits 43°C to 45°C at the thickest part.
3.The final, fiery sear:The blast furnace.
Remove the steak from the heat and get a cast-iron skillet or your BBQ coals roaring hot. Pat the meat bone-dry one last time with a paper towel. Sear the steak aggressively for 60–90 seconds per side until a deep mahogany crust forms.
4.Rest before slicing:Don't skip this.
Let the steak rest on a board for 10 minutes. The internal temperature will carry up to a perfect medium-rare (54°C). Slice it away from the bone and fan it out to serve.
Each steak weighs 1 kg and serves 2 people.
Primrose Herd's beef is only from the best local, grass-fed Cornish cattle leading to the highest of quality beef, whether it be steak or roasting joint.
Delivery Information
Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging. Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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